High in protein and intensely flavorful thanks to the addition of a slow-smoked onion, this homemade seitan is better than anything you’ll find in a store.

Seitan Ingredients

1 cup vital wheat gluten
3 tablespoons nutritional yeast
1-2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon paprika (optional)
1/2 teaspoon cayenne (optional)
2 teaspoons red pepper flakes
1 onion, slow-smoked on the BBQ and puréed or 1/2-1 cup vegetable broth
1 teaspoon liquid aminos or soy sauce

Broth ingredients

You have two options for liquid. One is water with bouillon cubes, the other straight broth.

Option 1

4 vegetable bouillon cubes
8 cups boiling water
1/4 cup liquid aminos or soy sauce

Option 2

4 cups vegetable broth
4 cups boiling water
1/4 cup liquid aminos or soy sauce

  • Combine broth ingredients in a large pot and bring to a boil.
  • In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder and red pepper flakes. Add in onion (or vegetable broth) and liquid aminos and stir with a wooden spoon until all dry ingredients are incorporated. The dough is going to look very odd and be spongy/rubbery to the touch. You may need to add a bit more liquid to make the dough come together (you can either use more vegetable broth or water). Knead for 1 minute, ensuring that all dry ingredients are incorporated.
  • Turn dough blob out onto counter and cut into pieces, keeping in mind that the pieces will expand when boiled. Two options: big 2-3 inch hunks will be more like “steaks” or “burgers”; 1 inch hunks will be more like “meatballs”. Chop as desired.
  • Your broth should be boiling by now. Carefully lower seitan pieces into the broth and bring back to a boil. Then cover, reduce heat and simmer for about an hour. Give it a stir every 10 minutes or so.
  • Store seitan in an airtight container in the fridge, covered with the broth. The broth also makes a great soup base and will make your house smell amazing.

Recipe makes about 1 pound of seitan.